As you read this, I’m currently headed to Mexico for 6 days! I’m going on a press trip to Mazatlan and I couldn’t be more excited! To keep things running smoothy over here, one of my favorite bloggers in the world, Carolyn! Carolyn blogs at All Day I Dream About Food and shares the most delicious looking low-carb and gluten-free recipes. Not to mention, she’s one of the nicest people on the web. After you read this amazing recipe, be sure to say hi to her on her blog, Facebook and Twitter!

Hi everyone! I’m here to share a recipe for some amazing cheddar jalapeño crackers while Claire is away. I’m a cracker girl, and I always have been. I can easily make a meal of crackers, cheese and veggies, and I often do. My husband and I call these antipasti meals…lots of great cheeses, some salami, some prosciutto, and some crackers to pile it all on. And a little wine to wash it all down. It’s my idea of heaven. But some crackers have enough flavor to stand on their own, no cheeses or salami needed. And I love those too, because they make the perfect quick, grab-and-go snack. I saw a delicious-looking recipe on Oh My Veggies the other day for Jalapeño Cheddar Crackers.

Crackers with the cheese already baked in, how perfect is that? And it never hurts to kick up the flavor with a few hot peppers. Mind you, I couldn’t make her recipe exactly as it is written, because hers were made with flour and I am low carb and gluten-free. But I knew her lovely recipe would be easy to adjust for my own particular tastes. I have a great almond flour cracker base recipe and it was easy to work in the same flavors to get a similar end result. I went with two full jalapenos, because I like spicy things, but you can adjust these to suit your own tastes.

And can I just say that these are the best crackers I have ever made? This time, I rolled the dough super-extra thin, which I think made a difference. I also made sure to let them cool fully, as gluten-free recipes tend to crisp up as they cool. And finally, I made sure to store them out in the open air, so they remained as crispy after several days. I often have crackers for lunch, sometimes even for dinner. These were so good that I found myself eating them for breakfast!

I used SparkRecipes calculator to come up with the following. It's a little off because it would not let me enter jalapeno (really?). I also had to guess on serving so I went with 20, but maybe this will help:

Nutrition Facts
User Entered Recipe

20 Servings

Amount Per Serving

Calories 85.5

Total Fat 7.4 g

Saturated Fat 1.7 g

Polyunsaturated Fat 0.6 g

Monounsaturated Fat 0.7 g

Cholesterol 15.4 mg

Sodium 169.9 mg

Potassium 7.1 mg

Total Carbohydrate 2.8 g

Dietary Fiber 1.7 g

Sugars 0.3 g

Protein 3.4 g

Vitamin A 1.6 %

Vitamin B-12 0.8 %

Vitamin B-6 0.3 %

Vitamin C 0.0 %

Vitamin D 0.8 %

Vitamin E 10.7 %

Calcium 5.7 %

Copper 0.0 %

Folate 0.5 %

Iron 3.1 %

Magnesium 6.2 %

Manganese 0.0 %

Niacin 0.0 %

Pantothenic Acid 0.1 %

Phosphorus 2.5 %

Riboflavin 1.2 %

Selenium 0.6 %

Thiamin 0.1 %

Zinc 0.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

I just finished making these for the second time. This recipe is almost the best thing for a carb-free person looking for a tasty vehicle for cheese. The texture was very cracker-esque. They don't crumble apart when baking or eating. They store well. When I made them, I left out the cheese and peppers (so my brie wouldn't be overpowered), and they were still good. Except for one thing--to me, they taste like fish. Distinctly. It's the flax, I think. After the first go, I bought some fresh flax seed, because I thought maybe the stuff I had used to make my flax meal the first time was a little old. But the new batch still came out tasting distinctly fishy. Perhaps this doesn't bother some folks. Has anyone else had this experience? Anyone know how to keep flax from making everything you bake taste like fish? Anyone tried replacing the flax in this recipe with something else?

I just made these for the first time. My boyfriend and I are 5 weeks low carb and we are both feeling great. I didn't have jalepenos but I had the jalepeno cheese so I used that. They were so delicious - be sure to add a little sea salt. I was thinking next time I might add sesame seeds as an alternative to the jalepenos all together.

I made these a while ago and they were absolutely delicious! I really missed crunchy snacks while on a LCHF/keto diet so these were perfect! Especially for dipping and smearing with cream cheese. I'm making some right now, but this time I wanted to try a different flavor. I used the basic recipe but instead of cheddar and jalapeño, I used Mozzerella cheese and rosemary! My apartment smells amazing and u can't wait to try them! I will update you once I've tasted them :)

This is often a mistake and can lead to serious overtraining issues as muscles need more rest time
than they need active time. Without these five modern day heavyweights, the sport of bodybuilding and the world of
fitness would not be what we know of it today. It's best that you
purchase these from the reliable sources over the Internet.
Just two days into it, you feel a drastic difference in energy
and clarity of thought. Endomorph bodies are typically large, soft, and round, and men in this class will
usually have trouble losing weight and slimming down their stature.

This is the best cracker recipe I have found. I love to add sesame seeds and change this up by adding different things. Dried tomato bits with basil and garlic powder is really good. Thanks for such a wonderful recipe. Everyone eats these like candy!